Mhays wrote:One reason we rarely do gratin is that it takes so godawful long.
G Wiv wrote:Gratin was a bit runny, either my oven is slow or I need to use a better quality heavy cream, possibly both.
aschie30 wrote:I usually make them with raw, thinly sliced potatoes that give off their starch during cooking, which helps to thicken the sauce.
G Wiv wrote:Dead simple, good overall flavor, I may have overdone the nutmeg. Gratin was a bit runny, either my oven is slow or I need to use a better quality heavy cream, possibly both.
aschie30 wrote:Because you were doing it Pepin's "fast way," and the potatoes were pre-cooked,
aschie30 wrote:A large gratin I make for the holidays usually takes over an hour to fully cook and thicken the sauce.
G Wiv wrote:Possibly a concession to "fast way" but Pepin mentions this was a recipe his mother made growing up and says he likes his potatoes completely cooked, not crunchy/nouvelle.aschie30 wrote:Because you were doing it Pepin's "fast way," and the potatoes were pre-cooked,
Not saying Pepin doesn't know 80 ways from Sunday to make a gratin, but this specific recipe did not seem a concession, at least how it was presented.
GWiv wrote:aschie30 wrote:A large gratin I make for the holidays usually takes over an hour to fully cook and thicken the sauce.
Love to see your recipe.
aschie30 wrote:(although I don't think anyone willingly eats undercooked potatoes; could be wrong).
Santander wrote:1. can't get that label off
2. can't get the interior enameled surface back to a neutral color without stains / scorch marks
Santander wrote:2. can't get the interior enameled surface back to a neutral color without stains / scorch marks
aschie30 wrote:Santander wrote:2. can't get the interior enameled surface back to a neutral color without stains / scorch marks
Probably a waste of money, but Sur La Table sells a special cleaner for Le Creusets. Can't say it does anything different than kosher salt and lemon juice, but I feel like my Le Creuset is cleaner after using it. It's an option, anyway.
Have you tried washing the label with straight white vinegar to get it off?
jygach wrote:I use Barkeeper's Friend as my stain remover. I'm not sure what is in it, but it gets out stains that other, more abrasive, cleansers are unable to tackle.
aschie30 wrote:jygach wrote:I use Barkeeper's Friend as my stain remover. I'm not sure what is in it, but it gets out stains that other, more abrasive, cleansers are unable to tackle.
According to this, it's oxalic acid, as opposed to bleach, as in Comet.
mrbarolo wrote:On the question of quality of cream:
...made me think that surely a gratin would benefit if such cream could be sourced.
mrbarolo wrote:On the question of quality of cream:
I recall that in my very early days as dogsbody for Bennison's Bakery, Jory Downer told me that the giant bags of cream we used there had a much higher fat content than any "heavy" cream you could by retail. At the time I knew the actual percentage, but I don't remember at the moment. I wonder if anyone here with professional connections can verify or suggest an outlet for civilians to lay their hands on pro-level cream.
I'm sure that if Pepin is producing this recipe for mass consumption, he's not secretly using super-cream. But your comment about the first attempt reminded me of that bit of trivia and made me think that surely a gratin would benefit if such cream could be sourced.
(That second outing picture is a beauty.)
tyrus wrote:Also to note are the additives:
-heavy cream may contain mono and/or diglycerides to assist in adding air during the whipping process; as well as carrageenan to help hold the peaks
-whipping cream may also have these additives as well as polysorbate 80 which helps create stiff peaks.
One more thing is that most of the commercial creams you buy in the supermarket will be ultrapasteurized and heated to 280+ degrees. Although it extends the shelf life, it also destroys some proteins in the cream that promote whipping.
Khaopaat wrote:tyrus wrote:Also to note are the additives:
-heavy cream may contain mono and/or diglycerides to assist in adding air during the whipping process; as well as carrageenan to help hold the peaks
-whipping cream may also have these additives as well as polysorbate 80 which helps create stiff peaks.
One more thing is that most of the commercial creams you buy in the supermarket will be ultrapasteurized and heated to 280+ degrees. Although it extends the shelf life, it also destroys some proteins in the cream that promote whipping.
So does this mean that, if the ingredients list specifies carrageenan and/or polysorbate 80, no additional stabilizer (i.e. gelatin or agar) is needed, whereas if the container says "ultrapasteurized", extra stabilizer will be needed?
Or is it best to avoid both when possible, and stick with the normally-pasteurized stuff with no additives?